Name: Spaghetti Squash Vegetable Medley
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 1 28-ounce can peeled Italian-style tomatoes; 1/3 cup olive oil; 3 large cloves garlic, minced; 1/2 cup chopped fresh basil leaves; 1/2 cup chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon dried oregano; 1 medium spaghetti squash; 2 cups broccoli florets; 1 medium zucchini, sliced; 1 medium summer squash, sliced; 1 tablespoon olive oil, plus more for drizzling; 1/2 cup scallions, chopped, white part only; 3 tablespoons Parmesan cheese, freshly grated; freshly ground black pepper to taste

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This Spaghetti Squash vegetable dish is absolutely delicious! It tastes like a traditional spaghetti dish but it is much lighter and healthier, bringing a colorful rainbow of vegetables to your kitchen table.

Fresh Vegetable Medley With Spaghetti Squash

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

1 28-ounce can peeled Italian-style tomatoes

1/3 cup olive oil

3 large cloves garlic, minced

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon dried oregano

1 medium spaghetti squash

2 cups broccoli florets

1 medium zucchini, sliced

1 medium summer squash, sliced

1 tablespoon olive oil, plus more for drizzling

1/2 cup scallions, chopped, white part only

3 tablespoons Parmesan cheese, freshly grated

freshly ground black pepper to taste

Instructions

Early in the day prepare sauce: Drain tomatoes and place in a medium bowl with olive oil, garlic, basil, parsley, salt, and oregano. Cover and let stand at room temperature.

Cut spaghetti squash in half, remove seeds, and drizzle with olive oil. Bake at 400 degrees for 40 to 45 minutes, or until tender when pierced with a fork. Let cool and use a fork to scrape spaghetti strands of squash from shell into a large bowl. Cover and set aside.

Steam broccoli, zucchini, and summer squash until each is fork tender; rinse in cold water to prevent further cooking and keep fresh color. Heat olive oil in large skillet and saute scallions until soft. Add steamed vegetables and heat thoroughly. Toss spaghetti squash with hot vegetables and tomato sauce. Sprinkle with Parmesan cheese and season with pepper. Serve warm or at room temperature.